literally no one has seen this recipe
and it's not even an actual recipe
so count yourself lucky
hi everybody, I'm Amanda the G and welcome back to my lovely kitchen
why do I have a giant ass pot?
because I'm frikin' makin' pasta sauce
this pot is deceiving cause it's huge
it's absolutely ginormous
so I'm upping my normal recipe
you clearly need tomato paste
tomato sauce
crushed tomatoes
which I accidentally got the kind that has basil and herbs in it
so
we'll just have to adjust as I go
time to open a shit ton of jars
I have 5 of these jars of sauce this time
3 of tomato paste which might be too much
and 4 of crushed tomatoes
(pouring noises)
I'm just gonna start with 2 cans of this
and kind of see where we're going with this and water
cause it's all about making it the right thickness
cause if it's too thin
it just gets everywhere
and if it's too thick
then it just doesn't work either
you have to have it right
it's gotta be right
it's like baby bear sauce
mama bear's too thick
dada bear's too thin
baby bear
perfect
I'm also adding a can full of water
one of the big cans
which I like to swirl through all the other ones to get the rest of the tomato stuff
in there
don't waste it
(sloshing noises)
so to this, I'm going to add
oregano
and basil
parsley
and a shit ton of red chili pepper flakes
and then a full thing of garlic
I don't ever measure
I go based on what it feels like
and what it looks like
then what it smells like, and what it tastes like
you don't need measurements, measurements are stupid
caveat: measurements aren't actually stupid
(music and spices pouring)
I like spicy sauce
this has to go low and slow
for a long time
don't put it up on high and boil it, you're gonna ruin your fuckin' sauce
so
this is baby bear sauce
it's goin' be juss right
put a little lid on it
medium low
for like
at least an hour
because you really need the flavors to meld together
taste it as you go, add more as you need to
so I never put away my herbs or my extra can
until I KNOW that the sauce is perfect the way it is
thanks to the magic of editing
that two hours probably felt like a blink to you, because it was!
we're about to can
and the important thing with canning is everything has to be hot
canner is boiling
this is boiling
all the jars are hot, I have lids over here that are hot
these save you from dying
these
are the little
can grips
the jar gripper things
red goes on the hot
you absolutely cannot can without these
by the way
you will burn the shit out of yourself
ALWAYS USE YOUR POT HOLDERS
gonna take this lid off
you pull up your little metal thing
this is the part where I usually burn the crap out of myself
hot sauce
hot jar
hot canner
everything hot
hot lids
hot, hot, hot, hot
I cannot stress that enough, if you are canning, EVERYTHING MUST BE HOT
and I- OOHH
yep
that just burned me (laughing)
(steam noises, quiet music, and jars clinking)
final jar is going in
and then this whole thing gets lowered down into the water
it's very heavy
(lid crashing)
and that boils for like 20 minutes
(music playing)
(music, steam, clanking)
then you take em out
I like to take em out in the same star pattern
(music, steam)
you don't have to, it's totall your call
I just like it cause it keeps the weight even and then it doesn't tip to one side and fall over
individually, once you take them out of the heat
each jar will seal and it'll go
pthhhkk
(jar seals)
like that!
all of our jars- now if that doesn't happen
then you have a problem
so that
is a VERY, VERY, VERY small canning day
for me
I typically can a shit ton of stuff
and sometimes my canner is on for like 12 hours
so that's it for this video
if you liked it, click the like button
and subscribe to my channel
I make a new video every Tuesday and Friday
thank you guys so much for watching
MWAH!
(music playing)
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